Corn Free Crispy Kale Chips

Kale chips sound simple, but getting them genuinely crispy — not chewy, not soggy — takes a little technique, and this recipe nails it. The trick is bone-dry leaves before any oil touches them, a low oven temperature, and enough space on the pan so the kale roasts rather than steams. Coconut oil coats every leaf beautifully and adds a subtle richness that pairs perfectly with the warm, earthy notes of turmeric and ginger. A squeeze of lemon at the end brightens the whole thing and keeps the flavors from feeling flat. Store-bought snacks in this category are notoriously tricky — many are processed on shared lines or seasoned with blends that sneak in corn-derived ingredients like maltodextrin or modified starch. Making these at home with a short, clean ingredient list means you know exactly what went into the bowl. Sea salt, two spices, coconut oil, and fresh kale — that's really all it takes. They shatter when you pinch them, which is exactly the texture you want, and the golden edges make them almost too pretty to eat. Let them cool on the pan for a few minutes and they'll crisp up even further before you dive in.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →